Type what you have

Ingredients

• ✓ potato
• sour cream
• chive
• mayonnaise
• salt
• black pepper

Instructions

1. 1 Place potatoes in a medium saucepan; fill with just enough water to cover. Bring to a boil, then reduce heat to low; simmer until tender, about 10 minutes. Drain; cool under cold running water.
2. 2 Combine sour cream, ½ cup chives, and mayonnaise in a large bowl; fold in potatoes. Season with salt and black pepper; garnish with remaining ½ cup chives.

By LYNNHOUSE

Ingredients

• ✓ potato
• egg
• mayonnaise
• salt
• yellow mustard
• black pepper
• green onion

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce the heat to medium-low and simmer until tender, about 20 minutes. Drain and cool potatoes, then peel and dice. Transfer to a bowl, cover, and refrigerate 8 hours to overnight.
2. 2 While the potatoes are cooking, place eggs into a saucepan and cover with water. Bring to a boil, then remove from the heat and let eggs stand in hot water for 15 minutes. Remove eggs from the hot water and cool under cold running water. Peel and chop eggs. Transfer to a bowl, cover, and refrigerate 8 hours to overnight, at the same time as the potatoes.
3. 3 Combine potatoes, eggs, and green onions in a large mixing bowl or roasting pan. Add mayonnaise, salt, mustard, and pepper and gently toss to combine. Refrigerate until ready to serve.

By Allrecipes Cook

Ingredients

• ✓ potato
• bacon
• sour cream
• cheddar cheese
• mayonnaise
• chive
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Place potatoes into a large pot and cover with salted water; bring to a boil over high heat. Reduce the heat to medium-low and simmer until just tender, about 15 minutes. Drain and set aside.
3. 3 Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate.
4. 4 Dice cooled potatoes and place into a large bowl.
5. 5 Add sour cream, Cheddar, mayonnaise, chives, salt, and pepper.
6. 6 Crumble bacon into the bowl and mix until ingredients are well combined. Cover and refrigerate for 8 hours before serving.

By chefheather

Ingredients

• ✓ potato
• mayonnaise
• ranch dressing
• onion
• celery
• green bell pepper
• salt
• pepper

Instructions

1. 1 Bring a pot of salted water to boil, place potatoes in water. Boil until potatoes are tender. Drain well. Let the potatoes cool 30 minutes.
2. 2 Peel the skin off of the potatoes and cube them.
3. 3 Combine cubed potatoes, mayonnaise, ranch dressing, onion, celery, and green bell pepper in a medium bowl; season with salt and pepper. Cover and refrigerate until well chilled.

By Mai Forrester

Ingredients

• ✓ potato
• egg
• mayonnaise
• red onion
• barbecue sauce
• garlic powder
• salt
• black pepper
• paprika

Instructions

1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, 15 to 20 minutes.
2. 2 Drain potatoes. Transfer to baking sheets; spread in a single layer. Refrigerate until cold, about 2 hours.
3. 3 Place cooled potatoes in a large bowl with eggs, mayonnaise, onion, barbecue sauce, and garlic powder; season with salt and pepper. Mix until well combined. Sprinkle with paprika.

By Verna

Ingredients

• ✓ potato
• egg
• mayonnaise
• celery
• sweet relish
• garlic
• mustard
• salt
• pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain and chop.
3. 3 At the same time, place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; peel and chop.
4. 4 Combine cooked and chopped potatoes and eggs with mayonnaise, celery, relish, garlic, mustard, salt, and pepper in a large bowl.
5. 5 Gently mix together and serve warm.

By Allrecipes Member

Ingredients

• ✓ potato
• bacon
• onion
• white vinegar
• water
• white sugar
• salt
• black pepper
• parsley

Instructions

1. 1 Gather the ingredients.
2. 2 Place potatoes in a large pot and add water to cover by at least 1 to 2 inches; bring to a boil. Cook until potatoes are easily pierced with a fork, about 10 minutes. Drain, and set aside to cool.
3. 3 While the potatoes are cooking, place bacon in a large, deep skillet over medium-high heat. Fry until browned and crisp, 10 to 12 minutes, turning as needed. Transfer bacon to a paper towel-lined plate and crumble when cool enough to handle. Leave bacon grease in the skillet.
4. 4 Cook onion in the bacon grease over medium heat until browned, 6 to 8 minutes. Add vinegar, sugar, water, salt, and pepper to the pan and bring to a boil.
5. 5 Once boiling, add potatoes, and 1/2 of the crumbled bacon. Cook until heated through, 3 to 4 minutes.
6. 6 Transfer warm potato salad to a serving dish and sprinkle remaining crumbled bacon over top. Garnish with parsley and serve warm.

By Angela Louise Miller

Ingredients

• ✓ potato
• egg
• celery
• onion
• sweet pickle relish
• mayonnaise
• mustard
• garlic salt
• celery salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes.
3. 3 Drain, cool, peel, and chop potatoes.
4. 4 While potatoes cook, place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes.
5. 5 Remove eggs from hot water; cool, peel, and chop into chunks.
6. 6 Combine potatoes, eggs, celery, onion, relish, mayonnaise, mustard, garlic salt, celery salt, and pepper in a large bowl. Mix together until well combined.
7. 7 Chill potato salad in the refrigerator before serving for best flavor results. Enjoy!

By jewellkay

Ingredients

• ✓ potato
• vegetable oil
• tarragon vinegar
• beef consomme
• green onion
• parsley
• salt
• black pepper

Instructions

1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender but still firm, 15 to 20 minutes. Drain and cool slightly. Peel potatoes; slice into a large bowl.
2. 2 Whisk oil, vinegar, consommé, green onion, parsley, salt, and black pepper together in a small bowl.
3. 3 Gently toss warm potatoes with vinaigrette. Serve at room temperature, or cover and chill before serving.

By CHRISTYJ

Ingredients

• ✓ potato
• water
• egg
• celery
• mayonnaise
• green onion
• mustard
• dill pickle relish
• paprika
• salt
• black pepper

Instructions

1. 1 Pour water into the pot of a multi-functional pressure cooker (such as an Instant Pot) and place a steamer basket inside. Place potatoes in the steamer basket. Arrange eggs on top of the potatoes.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Use tongs to transfer eggs to an ice bath and let cool for 10 minutes.
4. 4 Meanwhile, combine celery, mayonnaise, green onion, mustard, relish, and paprika in a large bowl. Stir until evenly combined.
5. 5 Peel and chop the eggs. Stir eggs and potatoes into the dressing. Season with salt and pepper. Cover and refrigerate for 1 hour before serving.

By Soup Loving Nicole

Ingredients

• ✓ potato
• green onion
• olive oil
• red wine vinegar
• lemon juice
• garlic powder
• onion powder
• salt
• black pepper
• oregano
• white sugar
• rosemary
• red pepper

Instructions

1. 1 Place red potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 25 minutes. Drain and chill in freezer until cold, about 30 minutes.
2. 2 Slice potatoes into chunks and place in a large salad bowl; toss potatoes with green onion.
3. 3 Whisk olive oil, red wine vinegar, lemon juice, garlic powder, onion powder, salt, black pepper, oregano, sugar, rosemary, and red pepper in a bowl. Pour dressing over potatoes and toss to caot. Serve immediately or chill until serving time.

By UAReba

Ingredients

• ✓ potato
• tomato
• zucchini
• yellow squash
• hot chile pepper
• egg
• salt
• pepper
• harissa
• water

Instructions

1. 1 Heat a nonstick skillet over medium heat. Add potatoes, tomatoes, zucchini, yellow squash, and chile peppers; cook and stir occasionally until vegetables are tender, about 20 minutes. Transfer vegetables to a bowl; set aside.
2. 2 Heat the same skillet over medium heat. Crack eggs into the skillet; fry until whites are set but yolks are still runny, about 5 minutes. Transfer eggs to the bowl of vegetables; season with salt and black pepper.
3. 3 Mince eggs and vegetables, using 2 knives, until small pieces and well blended. It will look mushy.
4. 4 Combine harissa with water, 1 teaspoon at a time, in a separate bowl until pourable but still thick. Pour harissa over kaftaji; serve.

By snowfairy

Ingredients

• ✓ potato
• canola oil
• yellow onion
• salt
• garlic
• ginger
• beet
• water
• salt

Instructions

1. 1 Heat oil in a large pot over medium heat. Add onion and a pinch of salt; cook and stir until onion is softened and translucent, 5 to 10 minutes. Add garlic and ginger; cook and stir until fragrant, about 1 minute. Add beets and stir to combine. Add 1 cup water and 1/2 teaspoon salt; bring to a boil.
2. 2 Cover the pot and reduce the heat to medium-low. Simmer, stirring occasionally, until beets are easily pierced with a fork, 20 to 25 minutes. Add potatoes and cook until potatoes are soft but not falling apart, about 15 minutes.

By Leftover Inspired

Ingredients

• ✓ potato
• beef stew meat
• onion
• garlic
• harissa
• salt
• black pepper
• water
• tomato

Instructions

1. 1 Cook and stir beef in a stockpot over medium heat until browned, 5 to 7 minutes. Add onions and garlic; cook and stir until onions are softened, 5 to 10 minutes. Stir harissa into beef mixture until coated; cook and stir for 2 minutes more. Season beef mixture with salt and pepper.
2. 2 Pour enough water over beef to completely cover ingredients and bring to a boil. Add potatoes and tomatoes to stew; reduce heat to medium-low and simmer until beef and potatoes are tender, 2 to 3 hours.

By CICOYLE

Ingredients

• ✓ potato
• olive oil
• carrot
• onion
• cabbage
• salt
• black pepper
• cumin
• turmeric

Instructions

1. 1 Heat olive oil in a skillet over medium heat. Add carrots and onion; cook and stir until beginning to soften, about 5 minutes. Stir in cabbage, salt, pepper, cumin, and turmeric; cook for 15 to 20 minutes.
2. 2 Add potatoes; reduce heat to medium-low, cover, and cook until potatoes are soft, about 20 minutes.

By stamarex

Ingredients

• ✓ potato
• cauliflower
• garlic
• salt
• black pepper
• pea
• milk
• vegetable stock
• butter
• flour
• swiss cheese
• curry powder

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a casserole dish.
2. 2 Bring a pot of lightly salted water to a boil; partially cook the cauliflower, potatoes, and garlic cloves in the boiling water for 5 to 7 minutes. Drain. Spread into the bottom of the prepared casserole dish; season with salt and pepper. Scatter the peas over the mixture. Set aside.
3. 3 Combine the vegetable stock, butter, and flour together in a small saucepan over medium heat; bring to a simmer. Slowly stir the milk into the mixture; continue cooking until hot. Slowly add the Swiss cheese to the mixture and allow to melt into the liquid; cook and stir until a cheesy white sauce forms. Season with the curry powder, salt, and pepper. Pour the sauce over the vegetable mixture. Cover with aluminum foil.
4. 4 Bake in the preheated oven until the vegetables are cooked through and tender, about 20 minutes. Serve hot.

By DLUTINSKI

Ingredients

• ✓ potato
• olive oil
• chicken
• onion
• garlic
• cumin
• coriander seed
• red pepper flakes
• salt
• black pepper
• water
• peanut butter
• chickpea

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add chicken and brown for 3 to 4 minutes; remove to a plate.
2. 2 Add potato, onion, and garlic to the skillet. Reduce the heat to medium-low and sauté for 2 to 3 minutes, making sure garlic does not brown too much. Stir in cumin, coriander, pepper flakes, salt, and black pepper, then pour in water. Add reserved chicken and any accumulated juices and cover with a tight-fitting lid. Simmer, stirring occasionally, for 10 to 15 minutes.
3. 3 Stir in peanut butter and garbanzo beans until peanut butter is blended in. Cover and simmer until chicken is cooked through and potatoes are tender, about 10 minutes. Remove from the heat, adjust seasoning, and serve.

By Leah Shaw

Ingredients

• ✓ potato
• butter
• onion
• couscous
• water
• zucchini
• green bean
• carrot
• tomato puree
• coriander
• red chile powder
• cumin
• salt
• milk

Instructions

1. 1 Melt butter in a pot over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Mix in couscous; cook and stir until browned, about 5 minutes.
2. 2 Stir in water, zucchini, potato, green beans, carrots, tomato puree, coriander, chile powder, cumin, and salt; bring to a boil. Simmer until tender, about 20 minutes. Stir in milk.

By layal

Ingredients

• ✓ potato
• vegetable oil
• lamb breast chop
• mutton breast chop
• cake flour
• onion
• tomato
• white vinegar
• bay leaf
• beef bouillon
• salt
• brown sugar
• white peppercorn
• black pepper
• worcestershire sauce

Instructions

1. 1 Heat oil in a large, heavy-bottomed saucepan over medium-high heat.
2. 2 Dredge lamb in flour; shake off excess.
3. 3 Cook lamb in hot oil until browned all over. Transfer lamb to a plate, reserving drippings in the pan.
4. 4 Cook and stir onion in drippings until soft, about 5 minutes. Mix in tomatoes. Return lamb chops to the saucepan; season with bay leaves, bouillon, salt, brown sugar, white peppercorns, black pepper, and Worcestershire sauce. Cover, reduce heat, and simmer for 1 hour and 15 minutes. Stir occasionally, making sure nothing sticks to the bottom of the pan.
5. 5 Stir in potatoes; continue cooking until potatoes are cooked and meat is tender, about 45 minutes more.

By WILLIAM R

Ingredients

• ✓ potato
• vegetable oil
• ground beef
• onion
• garlic
• parsley
• salt
• black pepper
• allspice
• nutmeg
• cumin
• tomato
• onion
• long grain white rice
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Heat the oil in a large heavy skillet over medium-high heat. When the oil is hot, place potato slices in a thin layer, and fry just until golden. Remove with a slotted spoon, and set aside on paper towels.
2. 2 In a medium bowl, mix together the ground beef, minced onion, garlic, parsley, salt, pepper, allspice, nutmeg, and cumin. Press flat into a 7x11 inch baking dish. Arrange potato slices over the meat in an even layer. Place tomato slices over the potato. Top with slices of onion. Cover with aluminum foil.
3. 3 Bake for 45 minutes in the preheated oven. Remove the aluminum foil from the top, and continue to bake for another 15 minutes, or until browned.
4. 4 While the kifta is cooking, combine the rice and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes or until rice is tender. When kifta is done, cut into squares and serve over rice.

By Aida

Ingredients

• ✓ potato
• paprika
• cumin
• salt
• black pepper
• onion
• carrot
• zucchini
• green bell pepper
• tomato
• garlic
• turkey breast
• vegetable oil
• olive oil

Instructions

1. 1 Combine paprika, cumin, salt, and pepper in a small bowl to make spice mix.
2. 2 Spread 1/2 of the onion slices in the bottom of a 10-inch skillet. Arrange potato slices in one layer on top, overlapping if needed. Repeat with carrots, zucchini, bell pepper, and tomatoes. Sprinkle garlic over tomatoes. Place turkey chunks on top, taking care to space them evenly over the whole dish. Sprinkle spice mix over turkey, top with remaining onion slices, and drizzle vegetable oil on top.
3. 3 Cover skillet and cook over medium-low heat until turkey is no longer pink in the center and the top layer of onion slices is soft and translucent, about 40 minutes. Remove lid and let stand for 10 minutes. Drizzle with olive oil just before serving.

By Kat

Ingredients

• ✓ potato
• water
• green lentil
• olive oil
• onion
• garlic
• turmeric
• coriander
• cumin seed
• salt
• black pepper
• tomato
• sweet potato
• carrot
• vegetable broth

Instructions

1. 1 Place water and lentils in a saucepan. Bring to a boil. Reduce heat to medium-low, cover, and simmer until lentils are tender and liquid has been absorbed, about 20 minutes.
2. 2 Heat oil in a skillet or tagine over medium-high heat. Saute onions until browned and translucent, about 5 minutes. Add garlic, turmeric, coriander, cumin, salt, and pepper. Cook and stir until fragrant, about 3 minutes. Stir in the cooked lentils, potatoes, crushed tomatoes, sweet potatoes, and carrots. Pour in vegetable broth; reduce heat and simmer until vegetables are tender, about 40 minutes.

By Lady at the Stove

Ingredients

• ✓ potato
• olive oil
• celery
• onion
• green bell pepper
• garlic
• vegetable broth
• tomato
• carrot
• onion
• thyme
• salt
• black pepper
• chicken breast
• red pepper flakes
• red wine vinegar

Instructions

1. 1 Heat olive oil in a stockpot over medium heat. Cook and stir celery, chopped onion, and bell pepper in hot oil until softened, about 5 minutes. Stir garlic into the celery mixture; cook and stir until fragrant, about 1 minute more.
2. 2 Pour vegetable broth into the pot; add tomatoes, carrots, potatoes, pearl onions, thyme, salt, and pepper. Bring the broth to a boil, reduce heat to medium-low, and simmer until the vegetables are tender, about 20 minutes.
3. 3 Stir chicken and red pepper flakes to the pot; cook until the chicken is hot, 5 to 10 minutes. Stir vinegar into the soup just before serving.

By Vicki

Ingredients

• ✓ potato
• all-purpose flour
• margarine
• carrot
• bay leaf
• red pepper flakes
• thyme
• clove
• marjoram
• black pepper
• beef stock
• celery
• onion
• parsley
• green bell pepper
• leek
• bacon
• beef tripe

Instructions

1. 1 Place tripe into a saucepan and cover with water. Bring to a boil, then turn off the heat and let sit until tripe has cooled slightly, about 20 minutes. Drain and rinse; cut into 1/4-inch pieces.
2. 2 Cook bacon in a Dutch oven over medium heat until browned, about 3 to 5 minutes. Add leeks, bell peppers, parsley, onion, and celery; sauté until tender, about 5 minutes. Stir in stock, pepper, marjoram, cloves, thyme, pepper flakes, and bay leaf. Add tripe and bring to a boil. Reduce heat, cover, and simmer until tripe is very tender, about 2 hours. Add potato and carrots; cook until tender, about 20 minutes.
3. 3 When the soup is almost ready, melt butter in a small skillet over medium-low heat. Whisk in flour and stir until mixture becomes paste-like and light golden brown, about 5 minutes. Stir roux into soup and cook, stirring constantly, until soup thickens a bit. Taste and adjust seasonings as desired. Discard bay leaf.

By MARBALET

Ingredients

• ✓ potato
• cilantro
• chickpea
• kale
• water
• raisin
• tomato sauce
• tomato
• salt
• curry powder
• cayenne pepper
• garam masala
• coriander
• cumin
• garlic
• onion
• olive oil

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Add onion and garlic; cook until onion is translucent, 5 to 7 minutes. Stir in cumin, coriander, garam masala, cayenne pepper, curry powder, and salt; cook until fragrant, about 1 minute. Add potatoes, diced tomatoes, tomato sauce, and raisins; add enough water to cover mixture. Bring to a simmer; cook until potatoes are soft, 10 to 15 minutes.
2. 2 Add kale and chickpeas; simmer until kale wilts, about 3 minutes. Sprinkle cilantro over stew; immediately remove pot from the heat.

By Mari

Ingredients

• ✓ potato
• tomato
• tomato paste
• carrot
• zucchini
• water
• chickpea
• celery
• mint
• cilantro
• vegetable oil
• salt
• cinnamon
• paprika
• black pepper
• onion
• lamb meat
• freekeh

Instructions

1. 1 Place freekeh in a small bowl and cover with cold water. Set aside.
2. 2 Combine lamb, onion, black pepper, paprika, cinnamon, and salt in a pot. Stir in oil, 1/2 the cilantro, 1/2 the mint, and celery stalk until combined. Simmer over low heat for 15 minutes. Stir in chickpeas; pour in just enough water to cover, and return to a simmer. Stir in zucchini, carrot, and tomato paste.
3. 3 Set a steamer over the pot; add tomatoes. Cover and steam tomatoes until soft, about 5 minutes. Crush tomatoes using a wooden spoon, so pulp drips into soup. Remove the steamer and discard leftover tomato peels.
4. 4 Add potato to soup and just enough water to cover. Simmer until potato is soft, about 10 minutes.
5. 5 Drain freekeh and add to soup. Simmer until soft, about 15 minutes. Remove celery stalk and discard. Sprinkle soup with remaining 1/2 cilantro and remaining 1/2 mint before serving.

By salima1962

Ingredients

• ✓ potato
• garlic
• mint
• greek yogurt
• salt
• olive oil
• red onion
• anaheim chile pepper
• carrot
• honey
• allspice
• clove
• cinnamon
• cayenne pepper
• paprika
• black pepper
• ginger
• coriander
• cumin
• olive oil
• kosher salt
• pork loin roast

Instructions

1. 1 Butterfly the pork loin by cutting almost all the way through, starting on the thinnest side, keeping your knife flat and parallel to the cutting board. Stop about 1 inch from the opposite edge you started, so that the meat opens up like a book. A few more shallow cuts can be made if the pork is not opening up enough to flatten out, but do not cut all the way through, otherwise you'll end up with two pieces.
2. 2 Season the butterflied pork on both sides with kosher salt and let sit out at room temperature for 30 to 45 minutes, or 2 to 3 hours in the fridge.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Grease a roasting pan with 2 tablespoons olive oil. Pat the tenderloin dry with a paper towel.
4. 4 Mix cumin, coriander, ginger, black pepper, smoked paprika,cayenne, cinnamon, cloves, allspice, and honey together in a bowl with a spoon. Spread about half of the spice mixture inside the butterflied pork, fold it back together, and spread the remaining mixture all over the surface. Use 3 or 4 pieces of kitchen string to tie the loin up every few inches, cutting off extra string.
5. 5 Toss potatoes, carrots, chile peppers, and onion with olive oil and salt in a bowl.
6. 6 Place the pork into the prepared roasting pan and surround with vegetable mixture.
7. 7 Roast in the preheated oven until an instant-read thermometer inserted into the thickest part of the loin reads at least 140 to 145 degrees F (60 to 63 degrees C), about 1 hour and 15 minutes. Remove from the oven and turn roast over with tongs in pan drippings. Transfer to a plate, cover loosely with foil, and let rest for 15 minutes.
8. 8 Increase oven temperature to 425 degrees F. Toss vegetable mixture in pan drippings and return to the oven to crisp up, about 10 minutes.
9. 9 Combine yogurt, mint, and garlic in a small bowl for sauce.
10. 10 Remove strings on roast. Slice, spoon pan drippings over, and serve with vegetables and yogurt sauce.

By John Mitzewich

Ingredients

• ✓ potato
• black pepper
• salt
• honey
• raisin
• lentil
• chicken broth
• tomato paste
• chili flake
• paprika
• ginger
• cinnamon
• turmeric
• coriander
• cumin
• black pepper
• salt
• garlic
• tomato
• lamb stew meat
• onion
• ghee

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add ghee. Add onions and cubed lamb to the melted ghee; cook and stir until lamb is browned and onion is soft and translucent, 5 to 7 minutes. Stir in tomatoes, potatoes, and garlic. Cook for 2 more minutes.
2. 2 Mix in salt, pepper, cumin, coriander, turmeric, cinnamon, ginger, paprika, and chili flakes. Stir in tomato paste. Add chicken broth, lentils, raisins, and honey; stir until all ingredients are well combined.
3. 3 Turn Saute mode off. Close and lock the lid. Set vent to 'Sealing' and select Meat/Stew mode according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Turn vent and release remaining pressure carefully using the quick-release method according to manufacturer's instructions. Season with salt and pepper, if needed.

By Diana71

Ingredients

• ✓ potato
• harissa
• butter
• couscous
• water
• cilantro
• zucchini
• chickpea
• ras el hanout
• tomato paste
• carrot
• turnip
• coriander
• cumin
• turmeric
• water
• onion
• black pepper
• salt
• chicken drumstick
• mutton chop
• olive oil

Instructions

1. 1 Heat 3 tablespoons olive oil in a large pot over medium-high heat. Season mutton chops and chicken drumsticks with salt and pepper; cook in batches with onions in the hot oil until browned, about 2 minutes per side. Transfer to a large plate.
2. 2 Scrape the bottom of the pot with a wooden spoon to release browned bits. Return mutton chops and chicken to the pot. Pour in enough water to cover; add turmeric, cumin, and coriander. Cover and bring to a boil. Reduce heat to medium; simmer for 20 minutes.
3. 3 Stir potatoes, turnips, and carrots into the pot. Simmer, covered, until vegetables start to soften, about 10 minutes. Mix in tomato paste and ras el hanout; cook for 10 minutes. Stir in chickpeas, zucchini, and cilantro; continue cooking, covered, until zucchini is tender, about 5 minutes.
4. 4 Bring 3 cups water to a boil in a saucepan; remove from heat and stir in couscous and butter. Cover saucepan and let stand until water is absorbed completely, 5 to 10 minutes. Fluff couscous with a fork and stir in 1 tablespoon olive oil. Transfer to a serving dish.
5. 5 Ladle 2 scoops of cooking liquid into a bowl; mix in harissa until smooth.
6. 6 Scoop vegetables onto a serving plate. Scoop mutton and chicken onto a separate plate. Serve alongside couscous, harissa sauce, and remaining cooking liquid in the pot.

By Natacha Pellerin

Ingredients

• ✓ potato
• water
• cornstarch
• black pepper
• honey
• apricot
• lentil
• carrot
• sweet potato
• tomato
• chickpea
• vegetable broth
• kale
• sweet onion
• butter
• curry powder
• turmeric
• nutmeg
• clove
• ginger
• salt
• cumin
• cinnamon

Instructions

1. 1 Make the spice mixture: Mix cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric, and curry powder together in a bowl.
2. 2 Make the stew: Melt butter in a large pot over medium heat. Add onion and cook until soft and just beginning to brown, 5 to 10 minutes. Stir in kale and spice mixture; cook and stir until kale begins to wilt and spices are fragrant, about 2 minutes.
3. 3 Add broth, garbanzo beans, tomatoes, potatoes, sweet potatoes, carrots, lentils, apricots, and honey; stir to combine and bring to a boil.
4. 4 Reduce the heat to low and simmer for 5 minutes. Remove from the heat and let cool for 30 to 40 minutes. Cover the pot and refrigerate for up to 3 days.
5. 5 When ready to eat, remove from the refrigerator and bring to a boil. Reduce the heat and simmer until vegetables are tender and stew is heated through, about 25 minutes. Season with black pepper. If a thicker stew is desired, dissolve cornstarch in water. Stir mixture into stew and simmer until thickened, about 5 more minutes.

By Make-Ahead Mamas